If you're coming to the fest, stop by and say hi to us, the brewers, and the Conservation Trust for North Carolina!
Haw River Farmhouse Ales
Haw River is focused on creating unique farmhouse beers and supporting local and sustainable economies in Saxapahaw, North Carolina. Ben Woodward and some of the brewery’s crew ventured out along the Haw River on a portion of land that is within the Mountain-to-Sea Trail, taking inspiration from a walk right in their backyard. The final product is called “Son of Lemontree: A Study of Smoked Wheat & Pine.” This beer is a dry-hopped smoked wheat beer utilizing locally grown raw wheat in the mash and young white pine needles in the finish. Before packaging, lemon zest and whole leaf Sorachi Ace hops made an appearance.
Having participated in our Denver festival last year, we knew that Fullsteam would pull all the stops when they joined on again this year. They brewed up two beers for the festival. The first, "Square Root," is their foraged sassafras dark ale, and blended with an addition of Frasier fir tips and fallen birch. Ambrosia, their second beer, is a saison brewed with yeast cultivated from Duke Gardens, Virginia sweetgrass, and foraged persimmons.
Fullsteam has one of the most community involved foraging programs in the country. Each year, the brewery buys persimmons that are community-foraged in Durham. They are brought to the brewery and the resulting beer is called First Frost, a winter persimmon ale. You can learn more about the beer on this video clip.
Bull City Ciderworks, Durham, North Carolina:
Spruce Bringsteen: Cider made with five different varieties of apples and spruce tips.
Fonta Flora Brewery, Morganton, North Carolina:
1. Brutus: saison brewed with dandelions and a mixed yeast profile with brettanomyces.
2. La Loblolly: A collaboration with Scratch Brewing Company! A red saison with Cherry wood shavings, dead loblolly pine needles, and fresh eastern white pine needles.
Fullsteam Brewery, Durham, North Carolina:
1. Square Root: a version of Root, a foraged sassafras dark ale, blended with an addition of Frasier fir tips and fallen birch.
2. Ambrosia: a version of Fearrington Spring, a saison brewed with yeast cultivated from Duke Gardens, Virginia sweetgrass, and foraged persimmons.
G2B Restaurant & Brewery, Durham, North Carolina:
Nasturtium Hefeweizen inspired by a hike at Umstead Park in Raleigh.
Haw River Farmhouse Ales, Saxapahaw, North Carolina:
Son of Lemontree: A Study of Smoked Wheat and Pine, a dry-hopped smoked wheat beer with locally grown raw wheat, young white pine needles, and lemon zest.
Southern Pines Brewing Company, Southern Pines, North Carolina:
English IPA brewed with local malt and a yeast blend that includes native yeast from peach blossoms.
All About Beer Magazine's World Beer Festival Raleigh
April 11th, 12-4pm, 6-10pm
Moore Square Park, Downtown Raleigh